Vegetable Biriyani

 

Vegetable Biriyani

Basmati Rice - 1 cup.

Water - 2 cups

Carrots, beans, cauliflower, potato – diced ¼ cup each

Green Peas - ½ cup

Onion - 1 medium size (sliced thin lengthwise)

Tomatoes - 2 medium size (finely chopped)

Coriander leaves – ¼ cup (finely chopped)

Mint leaves – ¼ cup (finely chopped)

Curry leaves - ¼ cup (finely chopped)

Dry Whole Spices (star anise, cardamom, clove, cinnamon, Red Chilies, and bay leaf) - 1-2 pieces each

Cumin - 1 teaspoon

Fennel - 1 teaspoon

Green Chilies - 2-3 sliced.

Ginger Garlic Paste - 1 tablespoon (Prefer grinding in mortar)

Red Chili Powder - 1 tablespoon

Coriander Powder - 1 tablespoon

Ghee – 1 tablespoon

Oil - 2 tablespoon

Turmeric Powder - 1 teaspoon

Salt - 2 tablespoon

Optional - A dash of lemon juice after adding rice. Deep fried onion slice at the end. Milk cream/curd after cooking the vegetables. A variety of other veggies like beetroot/cauliflower/corn/mushroom etc or instead use paneer alone.

Cooking time - 25 – 30 mins

Serves 3-4 people.

Process:

1)      Wash and soak rice. Cut all the veggies. Keep the spices handy.

2)      Heat oil in a deep bottom pan, add all the whole dry spices, cumin, and fennel. Sauté them in low flame for a minute.

3)      Add Green chilies, onion, curry leaves and ginger-garlic paste. Fry for 2-3 minutes

4)      Add all the veggies and dry powders. Close the lid and let it cook for 10 minutes.

5)      Add tomatoes and mint leaves. Cook for 2-3 mins.

6)      When the tomato slightly becomes mushy, add basmati rice. Roast the rice a bit so that it mixes well with all the ingredients. Let the rice grains become slightly whitish.

7)      Add 2 cups of boiling water. Stir it well. Let it bubble up. Close the lid and turn the flame low. Let it cook for 5-10 mins. After that check once if rice is mostly done. Give a good mix with light hand so that the rice grains don’t break. Switch off if its cooked or leave it on flame for some more time.

8)      Once done. Pour the ghee and garnish with coriander leaves.

Serve piping hot or store in a hot box for couple of hours. As a side dish fries, pickle, roasted potato and curd raita with boondi/onion can be served. It is delectable with chicken/mutton gravy and dry roasts of chicken/mutton/prawn as well.